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Ingredients

2 pounds (6 cups) Wisconsin Gorgonzola cheese, softened to room temperature
1 pound unsalted butter, softened to room temperature
2 cups walnut halves
1 tablespoon coarsely ground black pepper
1/4 cup sherry vinegar or red wine vinegar
1 egg yolk
3 teaspoons Dijon mustard
3/4 cup vegetable oil
1/4 cup olive oil
Salt and pepper
2 quarts (8 cups) torn assorted greens (Belgian endive, arugula, curly endive, salad Savoy, romaine)
1 cup blanched haricot verts or fresh thin green beans
2 cups assorted fresh fruit (kiwi slices, pear slices, raspberries, strawberry slices,
tangerine sections)
6 slices bread, crusts trimmed, toasted, quartered diagonally

Description

Eat Wisconsin Cheese